Learn to make Sichuan pickles

Sichuan pickles are a type of pickled vegetable that is popular in the Sichuan region. Generally, people buy ready-made pickles. However, the pickles made by merchants are not necessarily clean and hygienic, so many people choose to make pickles at home in order to ensure their health. In fact, it is not difficult to make Sichuan pickles, and the taste of homemade pickles is not inferior to that of pickles bought from stores. Below, I will introduce you to the home-cooked methods of Sichuan pickles in detail!

1. Introduction of Sichuan pickles:

Kimchi is delicious, but most of my friends buy it ready-made. Although ready-made ones are convenient, the biggest worry is the salt problem. The kimchi made by Huasheng’s family is called bath kimchi, which can be eaten within three days. This is the kind of side dish we get when we eat in Sichuan restaurants. Let me tell you the method. The taste is very authentic. I will pickle some mixed kimchi, and then make a jar of Nenjiang, a jar of beans, and a jar of chili peppers, which are useful for cooking and making soup. First, let’s talk about the issues:

1 is disinfection. If the container has been scalded with boiling water, rinse it with strong white wine. It is best to use cotton wool to wipe the knife and cutting board. (Just buy some cheap sorghum wine.)

2. Late stage mildew prevention. When taking kimchi, be sure to use clean, oil-free chopsticks. If you do these two things and follow Peanut’s method, you are guaranteed to succeed! Types of green vegetables commonly used to make kimchi: young ginger, carrots, white radish, celery, long beans, green olives, and peppers (choose vegetables that are not easy to produce soup).

2. Ingredients and seasonings for Sichuan pickles:

Green vegetables, salt, pepper, aniseed, sorghum wine

3. Homemade Sichuan Pickles

1. Boil all the containers you will use with boiling water or rinse the inside and bottle mouths with strong liquor.

2. Wash the vegetables, dry them, and cut them into shapes of your choice.

3. Prepare a large oil-free pot and boil water. After it has cooled naturally, add peppercorns and aniseed (the amount is up to your preference, mainly peppercorns and aniseed will be fine~). Add twice as much salt as usual for making soup, stir well, and soak for a while.

4. Put the cut and dried vegetables into the container, about 90% full, not too full.

5. Add pepper and salt water, making sure to cover all the vegetables. Before sealing, sprinkle a layer of sorghum wine (strong liquor) on it.

6. On the third day after the kimchi bath, the green olives are the most delicious and crisp.